Celeriac: Prep

Knobbly and knotted, celeriac is a bit of a challenge to peel. Sometimes a veg peeler works fine, but if the skin is too tough and uneven, use a sharp knife to trim back the most awkward bits. Don’t be shy: the washed trimmings are very good for the stockpot, as are the stalks and leaves (making stock). Rinse the celeriac well after peeling, then, if you’re not cooking straight away, drop chopped pieces into a bowl of cold water mixed with a dash of lemon juice or white wine vinegar, otherwise the exposed flesh will quickly discolour.